Ingredients
1 lb. asparagus spears
2 cups water
1/2 cup cashew nuts
2 tbsp. dehydrated onion flakes
1 tbsp. vegetable oil
2 tbsp. cornstarch
1 tsp. seasoned salt
1/2 tsp. celery seed

Directions
Prepare the asparagus by rinsing in cold water and trimming the ends. Peel any tough stems. Place in a saucepan and cover with boiling salted water. Cover and allow to soak for 5 minutes. Remove and place on a serving platter. Keep warm.

Combine the 2 cups of water, cashew nuts, onion flakes, vegetable oil, cornstarch, seasoned salt and celery seed in an electric blender. Place this mixture in a saucepan and heat while stirring until thickened. Pour over the asparagus. Garnish as desired and serve.